Plants encounter dynamic light environments in natural field conditions, and species differ in their physiological and biochemical mechanisms for acclimating to fluctuating light (FL). The manner in which soybean (Glycine max (L.) Merr.) coordinates multiple physiological adjustments to FL remains poorly understood. This study assessed the effects of FL on soybean morphology and photosynthetic traits by examining changes in photosynthetic gas exchange parameters and chlorophyll (Chl) a fluorescence under alternating high- and low-light conditions. Results indicated that soybeans exposed to FL exhibited reduced dry matter accumulation, smaller and thinner leaves, and a lower Chl a/Chl b levels - characteristics typically associated with plants grown under continuous low-light. Despite these morphological similarities, their photosynthetic gas exchange rates and photosynthetic capacity were maintained at levels comparable to those under steady high light, unlike plants grown under constant low-light. Thus, acclimation to FL is distinct from adaptation to sustained low-light conditions. Correlation analyses revealed that the decline in carbon assimilation under FL primarily stemmed from two factors: the slow recovery of stomatal conductance upon transition to high light and the delayed relaxation of nonphotochemical quenching when light intensity decreased. Therefore, the reduction in carbon assimilation under FL cannot be attributed to low-light phase adjustments but rather reflects a lag in photosynthetic responsiveness to changing light conditions.

Yucha is a traditional high-salt fermented fish product whose spontaneous fermentation often leads to unstable quality and excessive biogenic amines (BAs). In this study, two salt-stress domesticated BA-degrading strains, L. pentosus ZFM94 ale-N2 and S. epidermidis FCH210 ale-N8, were developed through adaptive laboratory evolution (ALE) and evaluated for their biocatalytic potential during Yucha fermentation. Compared with the parental strains, both evolved strains showed improved salt tolerance, BA-degrading capacity and cell-envelope integrity under salt stress, while mutations in genes encoding rhamnose metabolism, D-alanylation of teichoic acids, and ABC transporters might contribute to the osmotic adaptation of ZFM94 ale-N2. In Yucha fermentation, mixed fermentation (MF) group exhibited lower total volatile basic nitrogen (TVB-N), alleviated protein oxidation, and markedly decreased BAs accumulation compared with natural fermentation (NF), ZFM94 ale-N2 fermentation (LpF), and FCH210 ale-N8 fermentation (SeF) groups. At day 28, the MF group showed the most desirable volatile profile, characterized by enhanced levels of ethanol, 1-octen-3-ol, benzaldehyde, 3-ethyl-benzaldehyde, and acetic acid. In parallel, inoculated fermentation reshaped the microbial community toward dominance of beneficial taxa (Lactiplantibacillus, Weissella) and induced broad metabolomic reprogramming involving amino acid, nucleotide, lipid, and transport-associated pathways, thereby promoting the formation of umami amino acids, flavor nucleotides, and unsaturated fatty acids.

Pectic polysaccharides from tea residues represent a promising class of prebiotic dietary fibers. This study aimed to optimize the extraction of Oolong tea (Camellia sinensis ‘Foshou’) polysaccharides (FCTP), elucidate the structural alterations induced by ultrasonic degradation, and evaluate the consequent in vitro utilization using Lactobacillus salivarius BXP5. Enzyme-assisted extraction significantly improved the yield of FCTP to 11.10%, compared to 6.74% via conventional hot-water extraction. Ultrasonic treatment (120–240 W, 20–45 min) reduced the molecular weight (Mw) from 1079.9 kDa to 690.7–824.4 kDa, increased the uronic acid content, disrupted the triple-helix conformation, and transformed the polysaccharide into a looser and more water-accessible structure. Structural characterization by FTIR, methylation, and NMR further indicated that uFCTP remained an acidic pectic polysaccharide enriched in homogalacturonan (HG)-like domains. In vitro fermentation demonstrated that ultrasonically degraded FCTP (uFCTP) more effectively promoted BXP5 proliferation than native FCTP. Non-targeted metabolomics and proteomics revealed that uFCTP exerted more pronounced regulatory effects on nucleotide metabolism, carbon metabolism, and ribosomal biogenesis. Correlation analysis identified key metabolites (e.g., gallic acid, xanthosine monophosphate) tightly associated with differentially expressed proteins involved in carbohydrate utilization and cellular growth. These findings indicate that ultrasonic degradation is an effective physical modification strategy to improve utilization by L. salivarius BXP5 of tea-derived pectic polysaccharides by tailoring their molecular architecture for improved probiotic fermentation and metabolic cross-talk.

Obesity has become a global public health challenge, and excessive intake of dietary fats is a key contributor to obesity and related metabolic disorders. Oleogels and bigels have emerged as promising fat substitutes and delivery systems for lipid metabolism. This review summarized recent advances in the self-assembly mechanisms of oleogels and bigels, structure design as well as digestion and absorption behavior in structured lipids. Key findings indicated that multi-component gelator assembly could form double networks or bi-continuous structures to improve structured lipid digestion and bioactive release. The uptake of fatty acids (FAs) and monoacylglycerols can be driven by concentration gradient and by fatty acid-binding/transport protein. Concentration gradient and/or selective ATP-powered transport induced transcellular transport of bioactives, thus improving permeability and bioavailability. Targeted delivery of bioactives depends on endocytosis and interaction between gel carriers and over-expressed proteins, which may provide theoretical guidance for structure design and modulation of lipid metabolism.

The edible tree peony (Paeonia suffruticosa Andrews) flowers are rich in bioactive components with potential health benefits, but the skin-health-promoting effects of their protein hydrolysates remain understudied. The present research sought to evaluate the antioxidant, anti-wrinkle, moisturizing, and whitening properties of tree peony flower protein hydrolysate (TPFP). TPFP was prepared via enzymatic hydrolysis and ultrafiltration, and its peptide sequences were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS), revealing 54 unique small-molecule peptides with an average amino acid length of 8.2 residues and a molecular weight of 914.51 Da. In vitro safety evaluation using CCK-8 assay showed TPFP (20-100 μM) did not induce substantial cytotoxic effects in either HaCaT keratinocytes or B16F10 melanoma cell lines. Functional assays demonstrated that TPFP dose-dependently inhibited UVB-induced reactive oxygen species (ROS) overproduction and restored superoxide dismutase (SOD) and catalase (CAT) activities in HaCaT cells, exerting antioxidant effects. Additionally, TPFP protected pro-collagen I from UVB-induced loss, suppressed the expression of matrix metalloproteinase 1 (MMP-1), and restored hyaluronic acid (HA) content, showing anti-wrinkle and moisturizing potentials. In α-MSH-stimulated B16F10 cells, TPFP suppressed melanin synthesis by downregulating the protein expression of tyrosinase (TYR), tyrosinase-related protein 1 (TRP-1), and TRP-2, achieving a whitening effect. These findings indicate that TPFP possesses comprehensive skin-health-promoting activities with good biocompatibility, highlighting its potential as a natural functional ingredient in cosmetics and functional foods.

Self-assembly of fenugreek polysaccharides FS60 (a natural macromolecular material) with curcuminoid has been proved to improve curcumin (Cur) water dispersion in preliminary studies. This study further explored the effect of FS60 on Cur bioavailability in vivo to assess the significance of this delivery method. In this study, we optimized the formulation parameters of FS60-curcuminoid aggregates (FC) and studied their effects on Cur pharmacokinetics in rats. Results showed that the optimized aggregates had an encapsulation efficiency (EE) of 88.22 % and hydrodynamic diameter (DH) of 231.48 nm. Additionally, administering FC significantly increased curcumin glucuronide (Cur-O-Glu) levels. The C max was 51 times higher and AUC 0-12h was 19 times higher than curcuminoid alone. Moreover, FS60 intervention for seven days increased the absorption speed of Cur-O-Glu into the bloodstream. Further mechanistic studies indicated that FS60 promoted Cur ingestion, increased UGT expression, and inhibited enterocyte transporters, allowing large amounts of Cur-O-Glu to enter the bloodstream. Moreover, the gut microbiota modulated by FS60 accelerated the mutual conversion of pentose and gluconate to provide sufficient glucuronic acid for the glucuronidation of Cur in enterocytes. Consequently, the nano delivery system composed by FS60 and curcuminoid facilitated gastrointestinal Cur glucuronidation and Cur-O-Glu absorption.

Lactic acid bacteria (LAB) are renowned for their ability to produce a wide array of bioactive molecules with significant implications for human health, industrial applications, and food fermentation. This review provides new perspectives on the key bioactive molecules of LAB by integrating targeted screening approaches, key gene exploration, and comprehensive functional evaluations. It discusses advanced screening techniques, including high-throughput and bioinformatics-driven approaches, to identify LAB strains with probiotic properties. Additionally, this review addresses the exploration of key genes using genomic data, providing insights into the regulatory mechanisms that govern metabolite biosynthesis. Key bioactive molecules such as short-chain fatty acids (SCFAs), exopolysaccharides (EPS), γ-aminobutyric acid (GABA), and bacteriocins are highlighted for their diverse bioactive properties, including gastrointestinal (GI) tract function, metabolic diseases prevention, nervous system protection, and anticancer effects. Functional evaluations, based on in vitro and in vivo studies, emphasize the health-promoting benefits of these bioactive molecules, linking them to improved gastrointestinal health, metabolic regulation, and immune function. Furthermore, the future directions for optimizing LAB strains through metabolic engineering and biotechnological advancements are also discussed, aiming to enhance the production of beneficial bioactive molecules.

The global functional food market is experiencing an unprecedented expansion, driven by escalating consumer demand for dietary solutions that deliver health benefits beyond basic nutrition [...]

Gastric cancer is a common and highly lethal malignancy of the digestive system, with surgical resection as the primary treatment approach. However, postoperative analgesia management remains a major clinical challenge. Postoperative pain not only affects recovery speed but may also lead to complications, thereby influencing prognosis. Recent research on postoperative pain following gastric cancer surgery has expanded, exploring various analgesic methods, including pharmacological therapy, neuraxial blocks, and non-pharmacological approaches, with growing emphasis on individualized analgesia protocols. Despite the proposal of multiple analgesic techniques, current research indicates that their effectiveness and safety are still inadequately assessed in clinical applications. This review aims to discuss the physiological mechanisms of postoperative pain following gastric cancer surgery, modern analgesic strategies, and related research, to provide a theoretical basis and clinical guidance for improving postoperative quality of life.

Bamboo shoot boiled liquid (BSBL), a processing byproduct containing soluble proteins, peptides, amino acids, carbohydrates, and phenolics, is typically discarded, causing resource waste and environmental issues. This study analyzed metabolic changes in BSBL during Pediococcus pentosaceus B49 fermentation. The result of partial least squares discriminant analysis (PLS-DA) revealed significant metabolite profile differences across fermentation times (0 h, 24 h, 48 h, 72 h, 96 h). The most substantial alterations occurred within the first 24 h, followed by stabilization. Compared to unfermented BSBL, fermented samples exhibited significantly elevated signal intensities for 5,7-dimethoxyflavone, cinnamic acid, 3,4-dihydro-2H-1-benzopyran-2-one, 6,8-dimethyl-4-hydroxycoumarin, and 2-hydroxycinnamic acid (p < 0.05), showing upward trends over time. Conversely, (+)-gallocatechin intensity decreased gradually. Bitter peptides, such as alanylisoleucine, isoleucylisoleucine, leucylvaline, and phenylalanylisoleucine, in BSBL exhibited a significant reduction following fermentation with P. pentosaceus B49 (p < 0.05). KEGG enrichment indicated tyrosine metabolism (ko00350) and arginine/proline metabolism (ko00330) as the most impacted pathways. These findings elucidate metabolic regulation in BSBL fermentation, supporting development of functional fermented bamboo products.

Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce. However, the uncertain taste mechanisms of peptides hinder the efficient identification of high-intensity taste peptides in fish sauce. Our study investigated the taste mechanisms of umami or bitter peptides from low-salt fish sauce fermented with Tetragenococcus halophilus. Herein, a total of 10 umami and 50 bitter peptides were identified from low-salt fish sauce by peptidomics, of which 6 umami peptides and 14 bitter peptides were primarily associated with Tetragenococcus, Lactobacillus, and Staphylococcus. Based on the low molecular docking energy with T1R1/T1R3 and TAS2R14, core umami (U6-RDEDLAP, U10-EPAEREFEFI, U18-PDEWEVAR) and bitter (B11-LAGICFV, B26-IGVNLTFF, B68-KTGPDPIPP) peptides were selected with hydrogen bonds and salt bridges as the primary forces, of which amino acid residues Arg, Glu, Asn, Lys, Gly, and Phe were mainly involved in ligand-receptor binding. Six novel taste peptides were further verified using the electronic tongue technique, among which U10 and B68 exhibited higher taste intensity, which might be related to their effective binding with the corresponding receptors. This study offers a theoretical foundation for screening novel high-intensity taste peptides in low-salt fish sauce, providing valuable insights into peptide-based taste enhancement based on microbial metabolism.

Nanocellulose, derived from abundant lignocellulosic biomass, has emerged as a transformative material with unparalleled versatility across industries. This review systematically analyzes its sources, extraction methods, and multidimensional applications. Key findings include: (1) Plant fiber hierarchy dictates nanocellulose properties, with wood-derived cellulose offering high crystallinity and agricultural waste enabling cost-effective production. (2) Acid hydrolysis remains dominant for cellulose nanocrystals (CNCs), while mechanical methods yield high-aspect-ratio cellulose nanofibrils (CNFs). (3) Nanocellulose’s mechanical strength, biocompatibility, and tunable surface chemistry drive innovations in energy storage (e.g., supercapacitors), biosensors (e.g., glucose monitoring), and biomedical engineering (e.g., 3D-printed scaffolds). Challenges in scalability and sustainability persist, necessitating green synthesis and standardized protocols. This work underscores nanocellulose’s potential as a cornerstone of the circular bioeconomy.

Lipoteichoic acid (LTA), a key bioactive substance of the Gram-positive bacterial cell wall, has garnered attention for its immunomodulatory properties. Herein, we investigated the underlying molecular mechanism by which LTA derived from Lactiplantibacillus plantarum ZJ316 exerts anti-inflammatory effects through interaction with Toll-like receptor 2 (TLR2). Molecular docking, dynamics simulations, and surface plasmon resonance (SPR) indicated a strong and specific binding affinity (KD = 1.02 μM), with key residues (e.g., Lys422, Arg486, Arg508) involved in stabilizing the LTA-TLR2 complex. Using an in vitro inflammatory model of Caco-2 cells induced by macrophage supernatant, we demonstrated that LTA significantly upregulated TLR2 expression and inhibited the ERK and p38 MAPK phosphorylation, resulting in reduced secretion of pro-inflammatory cytokines (TNF-α, IL-8) and enhanced anti-inflammatory IL-10 expression. Furthermore, LTA protected intestinal epithelial barrier function by enhancing the expression of tight junction proteins (ZO-1, Occludin, and Claudin-1). These findings highlight the potential of L. plantarum ZJ316-derived LTA as a bioactive component for intestinal health and provide new insight into its regulatory mechanism via the TLR2-MAPK signaling pathway.

Oyster peptides (OPs) have gained increasing attention for their excellent biological activities, especially immunomodulatory effects. In this study, oyster proteins were fermented using Lactobacillus casei to prepare bioactive peptides, and the effects of fermentation parameters (time, temperature, and inoculum amount) on the degree of hydrolysis (DH) were optimized. The optimal fermentation conditions were determined as 30 h, 35 °C, and 5% inoculum amount, resulting in a DH of 28.24%. Structural characterization showed that OPs were mainly composed of low-molecular-weight peptides (<1000 Da) with high hydrophobic amino acid content, and they exhibited good stability during in vitro gastrointestinal digestion. In vitro immunological evaluation using RAW264.7 macrophages demonstrated that OPs significantly enhanced phagocytic activity and nitric oxide (NO) production, and upregulated the mRNA expression levels of pro-inflammatory cytokines including interleukin (IL)-6, IL-1β, and tumor necrosis factor (TNF)-α. Mechanistically, OPs exerted immunostimulatory effects by specifically activating the extracellular signal-regulated kinase (ERK) pathway within the mitogen-activated protein kinase (MAPK) signaling cascade, without significant alterations in the phosphorylation levels of p38 and c-Jun N-terminal kinase (JNK). These findings highlight the potential of Lactobacillus casei-fermented oyster peptides as natural immunomodulatory ingredients for functional food development.

To tackle the poor emulsibility of hydrophilic cellulose nanocrystals (CNCs), this study prepared octenyl succinic anhydride (OSA)-modified bamboo shoot CNC (OSNC) via acid hydrolysis and esterification, using microcrystalline cellulose (MCC) as a control. The degree of substitution (DS), chemical structure, crystalline structure, morphological characteristics, zeta potential, wettability, and thermal stability of OSNC and OSA-modified MCC (OSA-MCC) were characterized using multiple techniques. Results showed that at the optimal cellulose-to-OSA ratio (1:0.225), OSNC had a higher DS (0.029 ± 0.01) than OSA-MCC (0.024 ± 0.02). FTIR confirmed successful OSA grafting; XRD showed a preserved cellulose I crystal form with slightly reduced crystallinity; OSNC had improved dispersion stability (zeta potential: −44.0 mV), balanced amphiphilicity (contact angle: 61.8°), and enhanced thermal stability. This work enables high-value utilization of bamboo shoot by-products and supports developing green food-grade cellulose-based nanomaterials for food emulsions.

This study aimed to investigate the physicochemical properties, antioxidant and anti-glycation activities of selenized bamboo shoot polysaccharides (Se-BSP). The molecular weight of Se-BSP was determined by using gel permeation chro-matography, while its monosaccharide composition was identified via ion chromatography. Antioxidant activity was evaluated using an in vitro assay kit, and anti-glycation activity was assessed via the in vitro bovine serum al-bu-min-glucose non-enzymatic glycosylation reaction system. The results showed that Se-BSP, with a selenium content of 1.134 ± 0.136 mg/g, has a mo-lecular weight of approximately 24,600 g/mol and is composed of galactose, xy-lose, arabinose, glucose, glucuronic acid, and galacturonic acid in a molar ratio of 0.382:0.255:0.274:0.037:0.013:0.018. In comparison to the non-selenized bam-boo shoot polysaccharides, Se-BSP demonstrated significant improvements in physicochemical properties, including water-holding, oil-holding, wa-ter-binding, and swelling capacities, as well as antioxidant activity and inhi-bi-tory effects on protein non-enzymatic glycosylation. These findings highlight the potential of Se-BSP as a functional food ingredient with health-beneficial properties.

This study presents a novel approach for enhancing the survivability of Lactiplantibacillus plantarum BXM2 using bamboo shoot-derived nanocellulose hydrogels. Nanocellulose hydrogels, composed of cellulose nanofibers (CNFs), cellulose nanocrystals (CNCs), and polyvinyl alcohol (PVA), were developed as protective matrices for probiotics. Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD) confirmed the successful formation of hydrogen-bonded networks between PVA and nanocelluloses, while scanning electron microscopy (SEM) revealed that the ternary PVA-CNF-CNC hydrogel exhibited a dense, hierarchical porous structure, effectively encapsulating probiotics with an encapsulation efficiency of 92.56 ± 0.53%. Under simulated gastrointestinal digestion, the encapsulated probiotics maintained 8.04 log CFU/g viability, significantly higher than that of free bacteria (3.54 log CFU/mL). The hydrogel also enhanced heat tolerance (6.58 log CFU/mL at 70 °C) and freeze-drying survival (86.92% viability), outperforming binary systems. During 60-day storage at 4 °C and 25 °C, encapsulated probiotics retained viability above the critical threshold (≥6 log CFU/unit), whereas free cells declined rapidly. These findings highlight the potential of PVA-CNF-CNC hydrogel as an efficient delivery system to improve probiotic stability in food applications.

Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce.